McDonald's Big Mac But Better

We are challenging one of the most iconic burgers in the world to a showdown AND my cookbook is being announced!

SUPPLIES USED:

KitchenAid Stand Mixer

Induction Cooktop


Serves: 2-4


INGREDIENTS:

Tangzhong Ingredients:

  • 2 Tbsp (18g) all-purpose

  • 2 Tbsp (30ml) water

  • 1/4 cup (60ml) whole milk


Dough Ingredients:

  • 1/2 cup plus 2 (150ml) tablespoons water

  • 1/2 cup (125ml) milk

  • 2 1/2 tsp instant yeast

  • 3 1/2 cups bread flour

  • 1.5 Tbsp (21g) granulated sugar

  • 2 tsp fine sea salt

  • 3 Tbsp unsalted butter

  • 1 egg yolk

  • 1 whole egg

  • Egg wash

  • Sesame Seeds, toasted

  • Melted butter


Big Mac Sauce Ingredients:

  • 1/2 cup (120g) mayonnaise

  • 3 Tbsp (42g) ketchup

  • 3 Tbsp (42g) yellow mustard

  • 2-3 Tbsp brunoise sweet onion

  • 1/8 tsp onion powder

  • 1 clove garlic grated

  • 1 bread and butter pickle, finely diced

  • 1 tsp white distilled vinegar

  • Salt and pepper to taste


Assembly:

  • 2lbs ground beef

  • sliced dill pickles

  • sliced cheddar cheese

  • sliced american cheese

  • 1 sweet onion thinly sliced

  • 1/2 head iceberg lettuce

  • small handful parsley

  • zest of 1 lemon



INSTRUCTIONS:

Dough Method:

  1. In a small saucepan, add all-purpose flour and whisk in whole milk and water. Whisk until smooth and put over medium heat, stirring occasionally, until thickens. Place to the side.

  2. In a container, combine the whole milk and water. Heat until 95F, and mix in granulated sugar and instant yeast. Let it sit until frothy.

  3. In the bowl of a stand mixer, add in bread flour and fine sea salt. Toss and turn the mixer on medium-low speed.

  4. Add in the frothy milk/yeast mixture, the tangzhong, egg yolk, and a whole egg. Let mix for 2-3 minutes.

  5. Once a smooth dough has formed, add in softened unsalted butter 1 tablespoon at a time. Mix until incorporated and the dough is smooth.

  6. Remove the dough onto a work surface and roll into a tight ball. Add to a large greased bowl, cover with plastic wrap, and let rise at room temperature for 1 hour.

  7. Punch the dough down to degas, and place on an unfloured surface.

  8. Divide into 8 equal-sized pieces and roll into a tight ball. Place spaced evenly apart on a baking sheet lined with parchment paper. Cover with an inverted baking sheet.

  9. Let proof at room temperature for 30 minutes.

  10. Brush buns with egg wash and sprinkle with sesame seeds.

  11. Bake at 375F for 17 minutes or golden brown.

  12. Remove and immediately brush with melted butter.


Big Mac Sauce & Toppings Method:

  1. Combine all ingredients into a small bowl and whisk to combine.

  2. For the lettuce, cut a head of iceberg lettuce in half and thinly slice one half of the head of lettuce. Place into a bowl with an optional sprig of finely chopped Italian parsley, and the zest of a lemon. Toss together.

  3. For the onions, thinly slice a yellow onion and rinse under cold water


Assembly:

  1. Take two burger buns. Cut one in half and the other just a round slice that’s the same thickness.

  2. Toast buns in a pan with melted butter.

  3. Separate the ground meat into even size balls and in a lightly greased, hot pan over medium-high heat place the meatball in. Smash the meatball using a spatula and press down using the back of a spoon. Season generously with salt and pepper. Sear for 1-2 minutes per side.

  4. Add cheese slice to the bottom and middle bun, and melted using a kitchen torch or under the broiler.

  5. Add lettuce and sweet onions to the bottom bun with a generous dollop or two of the sauce, and one burger patty.

  6. Add lettuce and sweet onions to the middle bun, optionally sliced onions, more sauce, the second burger patty, more sauce, and finish with the top bun.